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Breaking News on Confectionery & Biscuit Processing

Top Headlines

US Halloween candy sales to creep up 2%, says NCA

US Halloween confectionery sales are set to rise in 2014 as the season falls on a Friday meaning consumers are likely to stock up on treats for parties, according to the National Confectioners Association (NCA).

Health tax discourages sugar alternatives, says Hunbisco

Hungary’s confectionery association Hunbisco says that the national tax on sugar puts a financial strain on confectioners to explore sugar alternatives.

Tate & Lyle backs fibre to battle Asian bulge

Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other parts of Asia. Fibre and low-calorie sweeteners for weight control were a big part of its offer.

Spotlight

Cocoa flavanols in chocolate insufficient to reverse memory decline

Cocoa flavanols may reverse memory decline, but not in chocolate, says Mars-backed study

A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but...

Wholesale chocolate price hikes may harm emerging markets

Be wary of wholesale chocolate price hikes, warns Euromonitor

Chocolate makers should ensure that wholesale price increases do not stunt growth in the emerging markets, says...

Certified cocoa after the ISO/CEN standard

Is there a place for certified cocoa after the ISO/CEN sustainability standard?

Certified cocoa bodies can co-exist with an international standard for sustainable cocoa that will be finalized in...

Barry Callebaut to spend $11.5m on Brazilian plant expansion
News in brief

Barry Callebaut to spend $11.5m on Brazilian plant expansion

Barry Callebaut will increase capacity at its factory in Extrema, Minas Gerais in Brazil in anticipation of...

Chewing gum and gingivitis inhibition research

Sugar free gum may inhibit gingivitis, say researchers

Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already...

Natural blue for hard panned confections: Mars patent
Patent Watch

Mars stabilizes natural blue for confections

Mars has filed a patent to make natural blue colors derived from anthocyanins resistant to color changes...

Chocolate from cocoa tray fermentation: Toms
Denmark

Toms finds commercial success with cocoa tray fermentation

Danish confectioner Toms says its Ekstra chocolate brand that only uses tray fermented cocoa has proved that an...

ICAM Vanini premium chocolate launch

Lost World: ICAM taps Amazonian cocoa for Vanini brand launch

Italian confectioner ICAM has launched premium chocolate brand Vanini in the US, which uses Bagua cocoa, grown...

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